Hard African Soup

Traditional Irish Stew

Name: Traditional Irish Stew
Prep time: 25 min
Cook time: 96 min
Total time: 121 min
Yield: 4 servings
Cuisine: African
Ingredients: 1 tablespoon olive oil; 2 pounds boneless lamb shoulder , cut into 1 ½ inch pieces; 0.5 teaspoons salt , plus more to to taste; freshly ground black pepper to taste; 1 large onion , sliced; 2 carrots , peeled and cut into large chunks; 1 parsnip , Optional; 4 cups water , or as needed; 3 large potatoes , peeled and quartered; 1 tablespoon chopped fresh rosemary , Optional; 1 cup coarsely chopped leeks; 1 tablespoon chopped fresh parsley for garnish

Total Time

2h 1m

25m prep · 96m cook

Servings

4 people

Rating

—

Difficulty

Hard

150 views

Gluten Free Halal Kosher Vegan Vegetarian Dairy Free Nut Free Lamb Vegan Gluten-Free Nut-Free Fried savory european greek mediterranean middle eastern region halal kosher healthy_fats plant_based african none main soup

Irish stew is more commonly made with lamb in Ireland. It's easy to prep and then let it cook slowly until the meat and vegetables are fall-apart tender and the broth is full of flavor. Every Irish household has its own recipe for this comforting dish and this is my mom's. It's perfect on a cold day or on St. Patrick's Day served with a pint of Guinness, of course!

Ingredients

1 tablespoon olive oil
2 pounds boneless lamb shoulder , cut into 1 ½ inch pieces
0.5 teaspoons salt , plus more to to taste
freshly ground black pepper to taste
1 large onion , sliced
2 carrots , peeled and cut into large chunks
1 parsnip , Optional
4 cups water , or as needed
3 large potatoes , peeled and quartered
1 tablespoon chopped fresh rosemary , Optional
1 cup coarsely chopped leeks
1 tablespoon chopped fresh parsley for garnish

Instructions

1

Gather all ingredients.
2

Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
3

Stir in onion and cook for a few minutes. Stir in water and add carrots and parsnips (if using). Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 minutes to 1 hour.
4

Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.
5

Serve piping hot in bowls garnished with fresh parsley.
6

Enjoy!